Monday, July 26, 2010

Southwestern Taco Salad with Charred Corn


*NOTE* Please bear with the new background. The old one stopped working and I'm trying to find another one similar. I didn't want to leave it blank. :(

Any Debbie Macomber fans out there? I AM! I AM! Last week I just about tipped the bookmobile when I spotted Debbie Macomber's Cedar Cove Cookbook due to jumping up and down with excitement. OK. So, I'm sure it didn't almost tip. BUT it did jiggle back and forth a little :) I should've been more worried about getting committed instead of tipping it. I may be slightly balancing on the edge of crazy. Speaking of crazy.... I was crazy about this delicious taco salad with charred corn fresh out of the garden. YUMMY! I forgot to pick up the flour tortillas to make the homemade chips, but it turned out great with store bought tortilla chips. If you're feeling semi-homemade, go with the store bought. Enjoy :)

SOUTHWESTERN TACO SALAD WITH CHARRED CORN
3 medium flour tortillas, each cut into 16 pieces (or store bought chips)
1 TBSP plus 1 tsp olive oil
3 ears corn, kernels scraped from cob
1 lb. ground chuck
1 cup canned black beans, rinsed and drained (I used 1 can)
1 cup prepared salsa
1 tsp chili powder
1 tsp ground cumin
salt and pepper to taste
juice of 2 limes
3/4 cup plain yogurt or sour cream
1/3 cup chopped fresh cilantro
3 cups torn or shredded lettuce
1 avocado, peeled, seeded, and cut into thin wedges

Preheat oven to 350. Spread tortilla wedges in a single layer on a rimmed baking sheet; drizzle with 1 TBSP oil. Bake 10 minutes, until crisp, turning once. Remove from oven and let cool. Warm 1 tsp oil in large skillet over medium heat. Add corn kernels; cook 3 minutes, sirring until slightly charred on both sides. Transfer kernels to a bowl. In same skillet over medium heat, cook beef 6 minutes, until no longer pink, stirring often. Stir in charred corn, beans, salsa, chili powder, cumin, salt and pepper and 1/2 of the lime juice. Meanwhile, in a small bowl, whisk yogurt or sour cream, remaining lime juice and cilantro until blended. In a large serving bowl, toss lettuce and avocado. Nestle beef mixture in center of salad; drizzle with yogurt dressing. Garnish with tortillas. (I also garnished with chopped tomato, sliced green onions, and shredded cheese)

6 comments:

Mrs. Sassy Crafter said...

Hello! I'm a new follower, I love your recipes!!! A friend of mine gave me the toffee you made in a little cute bag, with the recipe and I loved it, then I asked her where she found that wonderful recipe, and she gave me your blog page...Thanks for sharing recipes with everybody!!! I love it!!!!

www.mrssassycrafter.com

Heidi said...

Thanks so much for the kind words :) I'm glad you are enjoying my recipes. I hope you keep visiting!

Alexis AKA MOM said...

Heidi first off LOVE the new pic how cute you girls are!!

You always have the best ideas for me, the boys and their love of Mexican food as you know love when I stop by an get some yummy recipe from you.

thanks again my dear for stopping by and your kind words. I hope it will be smooth again, not sure but I'll sure do my best :). XO

Megan said...

I think I will need to try those BBQ sloppy joes you posted the other day. They look right up my alley. Also, wanted to add, my background vanished the other day too. What the heck? I guess it was time for my to redesign anyway.

Tiffanee said...

Yum!! With my love of Mexican food I am always looking for something new to try. This sounds perfect for my family. Thanks!!

Chris said...

Love this! Especially with the grilled corn, that just kicks up the flavor.

I noticed the background thing the other day and wondered what was going on, it was all white. I thought you were going minimalist, ha ha.